Strawberry Mascarpone Cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Break the puffed rice and melt it in a bowl over a warm water bath for about 7 minutes. Lightly brush the bottom of a springform pan (26 cm Ø) with oil. Spread the chocolate puffed rice mixture evenly on top and chill for about 1 hour

2. 2

   Clean and wash the strawberries. Put 3 strawberries aside for decoration. Puree 500 g strawberries. Mix mascarpone, low-fat curd and sugar in a bowl. Mix in the strawberries. Whip the cream with the whisks of the hand mixer until stiff and carefully fold into the quark mixture

3. 3

   Soak 9 gelatine leaves in cold water. Squeeze the gelatine, dissolve carefully. Stir in 2-3 tablespoons of quark mixture, then stir everything into the remaining quark mixture. Spread the mixture on the base and let it set in the fridge for about 1 hour

4. 4

   Puree the remaining strawberries, icing sugar and lemon juice and pass through a sieve. Soak 6 sheets of gelatine, squeeze them out and dissolve them carefully. Stir in 2-3 tbsp. strawberry puree, then stir everything into the remaining strawberry puree. Spread the puree on the cake and refrigerate for about 1 1/2 hours

5. 5

   Cut the strawberries in half and place them alternately on the edge of the cake with the macarons. Sprinkle with chocolate sprinkles

6. 6

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
520 kcal

CARBS
36 g

FATS
35 g

PROTEINS
13 g